Directions

Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.

Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.

Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Most Helpful Positive Review

Most Helpful Critical Review

Aug 11, 2010

"Mildly spiced" is right. Mild to the point of forgettable. It tasted like plain chicken. Not unseasoned necessarily, but no defined taste either. Yes, I did reduce the paprika. I mixed spices as listed all I could smell is paprika. I'll be using leftovers for something else. Sorry I heated up the house for this one.

I cooked this for a sunday dinner because it was easy and you just pop it in the oven while your dressing for church. My family really liked it and my husband don't care too much for baked chicken. The only thing I feel it needs different is too cut back on the paprika. It's a little too strong. overall it was very good. I fixed new potatoes with mine in the same pan.

Delish! My youngest, pickiest eater said "this is how you make chicken, mom". It was easy, juicy, economical & delish. My husband can't have sugar or salt, so I just used a very small sprinkle of brown sugar & replaced the salt with garlic & onion powder. I also turned the chicken to coat on both sides. Great recipe, thanks Denise!!

Great recipe! This is a keeper - everyone in the family loved it. My key changes: 1. Increased brown sugar to 3 1/2 tsp 2. Reduced salt to 1 1/2 tsp (will try a bit less next time as well) 3. Made GRAVY from the juices. I sprinkled 40% of the rub on the bottom of 12 chicken thighs, the rest on the rest on the skin side. After baking I removed the fat from the juices, and made a quick gray (just added some flour to thicken). We ate it with green beans and rice. The gravy was heavenly, and made the dish perfect.

This was just okay for me. The paprika was too strong, and it was a little oversweetened I think. Next time, I'm going to cut the sugar in half and add some other spices - rosemary, basil, and a dash of Oregano for sure.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.